Quail Egg Canapé

Like a lot of miniature things, quail eggs are fun.  Served these as an appetizer during a family visit over the Thanksgiving weekend:

Slice a baguette thinly, brush with olive oil, sprinkle with salt, pepper and garlic powder.  Into a 350º oven until lightly toasted and crisp.   Smash up an avocado, add a bit of lemon juice and S&P.  Smear onto baguette crisps.  Top with a small dollop of cream cheese beat with scallions and fresh dill.  Fry up your quail eggs in a touch of butter and slide one atop each canapé.  Crack a little pepper over and serve.

p.s. – loving the double-yolk quail egg, good luck for whoever gets it (in this case, the tot).